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Marie Akaneya
Charcoal Barbecue Japanese
Every table has its own binchotan grill, and the wagyu crossing it comes from Ito Ranch in Matsusaka, which the Japanese consider the definitive source of Kobe beef. Marie Akaneya brought sumibiyaki, a style of charcoal barbecue popular in Kyoto, to Paris for the first time, and the room leans into the theatre of it. Crown Melon from Fukuroi occasionally shows up, at prices that make the wagyu look modest.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Wagyu Michelin Guide
- Crown Melon Michelin Guide
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